Phenolic Compounds in Brassica Vegetables [PDF]
Molecules, 2010 Phenolic compounds are a large group of phytochemicals widespread in the plant kingdom. Depending on their structure they can be classified into simple phenols, phenolic acids, hydroxycinnamic acid derivatives and flavonoids.
Pablo Velasco +3 more
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Phenolic Compounds and Functional Beverages [PDF]
Beverages, 2021 The rise in the prevalence of non-communicable diseases (NCDs) over the last few years has promoted the need to afford consumers with accurate health data on food and beverage products as part of their right to health [...]
Rosa Pérez-Gregorio
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Phenolic Compounds in Fruit Beverages [PDF]
Beverages, 2018 In this current special issue, different aspects related to phenolic compounds in fruit beveragesare presented.[...]
António Manuel Jordão
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Natural Phenolic Compounds [PDF]
Nature, 1962 Recent Developments in the Chemistry of Natural Phenolic Compounds Proceedings of the Plant Phenolics Group Symposium. Edited by W. D. Ollis. Pp. viii + 237. (London and New York: Pergamon Press, 1961.) 70s. net.
R. A. Morton
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Extraction of phenolic compounds: A review
Current Research in Food Science, 2021 Phenolic compounds are parts of secondary metabolites mostly found in plant species with enormous structural diversities. They can exist as glycosides or aglycones; matrix or free-bound compounds; and comprising mostly polymerized or monomer structures.
Oluwaseun Ruth Alara +2 more
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Anaerobic Degradation of Phenolic Compounds [PDF]
Naturwissenschaften, 2000 Mononuclear aromatic compounds are degraded anaerobically through three main pathways, the benzoyl-CoA pathway, the resorcinol pathway, and the phloroglucinol pathway. Various modification reactions channel a broad variety of mononuclear aromatics including aromatic hydrocarbons into either one of these three pathways.
Schink, Bernhard +2 more
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VI.—Compounds of piperidine with phenols [PDF]
J. Chem. Soc., Trans., 1898 n ...
Rosenheim, Otto, Schidrowitz, Philip
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Extraction of Anthocyanins and Total Phenolic Compounds from Açai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 3: Microwave-Assisted Extraction [PDF]
, 2020 In this work, two methods based on microwave-assisted extraction techniques for the extraction of both anthocyanins and total phenolic compounds from acai have been developed.
Aliaño González, María José +7 more
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Extraction of anthocyanins and total phenolic compounds from açai (euterpe oleracea mart.) using an experimental design methodology. part 1: Pressurized liquid extraction [PDF]
, 2020 Currently, açai is one of the most important fruits present in the world. Several studies have demonstrated its high content in phenolic compounds and anthocyanins.
Aliaño González, María José +7 more
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Ultrasound increases the aqueous extraction of phenolic compounds with high antioxidant activity from olive pomace [PDF]
, 2018 Olive pomace is a waste produced by the olive oil industry in massive quantities each year. Disposal of olive pomace is difficult due to high concentrations of phenolic compounds, which is an environmental concern.
Goldsmith, Chloe D. +4 more
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